SuperValu scoop two awards at the 2017 All Ireland Marketing Awards

Catherine Casserly, Irish Distillers Pernod; Sean Collins, Richard Barrett and Mary Shannon, SuperValu

SuperValu was the only brand to win two highly coveted awards at the recent AIM awards evening at the Clayton Hotel, Dublin.

Before an audience of 900 attendees SuperValu received ‘Best Public Relations Campaign Award for Wine’ and ‘Best Loyalty Marketing Award’ for best engagement of loyal shoppers.

Best Public Relations Campaign Award for Wine

  • SuperValu presented the best wine story – of quality, value and wine with food


Best Loyalty Marketing Award 
 New award in its 2nd year – won by SuperValu both years

  • New loyalty scheme launched with 5 key partners (Bank of Ireland /Electric Ireland /Aer Lingus /Give Away Breaks /e-shops) /New App introduced
  • New facility described to the judging panel was the creation of the ‘History Table’ that gives SuperValu a view of Every Direct Offer that each active Real Reward member received over the most recent 18 months as well as how they were used by members

Congratulations to all!

 

Irene Gowing, Bord Gais Energy; Anne-Marie Fenton, SuperValu and Sarah Brewer, TRA
CRM and Loyalty Team, SuperValu
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Musgrave wins award at the gradireland recruitment awards 2017

The Musgrave graduate team were delighted to receive a bronze award in the category of ‘Best Graduate Training and Development Programme – Business/Management’ at the recently held gradireland Recruitment Awards 2017. This year’s figure of 142 submissions for the awards was an all-time record. The event has become a showcase for many of the best graduate programs in the country and Musgrave was delighted to not just receive an award but also to be counted amongst the Top 50 programmes in the country this year.

“At Musgrave, as a sixth generation, Irish owned family business and Irelands leading food retail and wholesaler; our ability to build sustainable business is founded on our people. Our Graduate Programme has a proven track record in providing a strong pipeline of talent into our business, people who have gone on to be future leaders, holding roles from Director to Marketing Manager to Head of Musgrave Business Services,“ said Matt O’Callaghan, Musgrave Group HR Director.

Our graduate programme recruits come from all degree backgrounds and all share an entrepreneurial, ‘can-do’ attitude that helps them to thrive in Musgrave. Our graduates work in diverse areas such as buying, finance, supply chain, marketing, omni-channel and store development and hold degrees in as diverse a range of areas as food business, sports science, law and film studies.

“We were delighted to receive an award at this year’s gradireland celebration” said Siobhain Scanlon, Graduate Programme Officer “What’s important to us is to work alongside graduates who share a growth mindset and who can focus on driving their own development and careers in partnership with us.”

Musgrave is Ireland’s leading food retail and wholesale company with a strong portfolio of market-leading brands. Partnering with over 1,400 retail partners throughout the Island of Ireland and Spain, together with our retail partners, we support over 45,000 jobs.

In 2016 all our brands in the Republic of Ireland led their respective markets, and our businesses in Northern Ireland and Spain both saw continued growth. In addition we added two new brands to our portfolio, Chipmongers, our newest ‘food to go’ offering and Frank & Honest, an artisan coffee brand. 2016 also saw the launch of a partnership with the Alibaba Group with the opening of a storefront for export to China on Tmall Global, China’s leading online shopping website.

For full detail on our graduate program visit www.musgravegraduates.com

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SuperValu bags Innovation Award over 30,000 entries!

The prestigious European Business Awards, established in 2007 was held in Dubrovnik with many leading companies from all over Europe. There were a whopping 30,000 entries for a recognised Ruban d’Honneur Award for Innovation. SuperValu, one of Musgrave Group’s leading brands, secured an award alongside just nine other companies!

The award was in recognition of the SuperValu Food Academy Programme which has helped over 700 small Irish food producers into the retail market with its stores. The programme was commended ‘the most socially innovative initiatives in the competition’ presenting strong community benefits.

Commenting on the award, Kenneth O’Connor, SuperValu Food Academy Project Manager: “We’re absolutely thrilled and honoured that we’ve gotten so far in such a prestigious European competition. We were up against some very serious businesses across Europe. This is a huge accolade to everyone involved in the Food Academy – Bord Bia, The Local Enterprise Offices, our SuperValu’s and especially our small food producers who have produced some market leading innovative products. Their passion for their businesses along with SuperValu’s partnership allows us to nurture their innovative thinking to guarantee their success.”

Well done to all of the team at SuperValu for yet another success.

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Musgrave MarketPlace announces €2.5m upgrade of Robinhood store

Our food wholesale brand, Musgrave MarketPlace, has announced a generous €2.5 million investment to upgrade its Robinhood store in Clondalkin, and a €1m upgrade of its Duncrue store in Belfast.

The investment is just another way that Musgrave MarketPlace is committing to deliver first-class service to customers and to allow for a pleasant and innovative experience for customers.

Never being ones to slip behind the times, the stores will be home to new state of the art technology allowing visitors the best experience possible when visiting the stores.

They don’t stop there; four new roles have been created to cover all areas of fresh food, alcohol and equipment, along with a new in-branch butcher to advise on specific cuts of meat for customersand growth in the fresh fish offering and much more to keep up with consumer trends. Sounds like they’re really raising the steaks!

All of the products in store will also be available online to add to customer convenience. Musgrave MarketPlace chose the products based extensive research of international and local trends to ensure their customers can stay bang up to date.

Noel Keeley, Managing Director of Musgrave Wholesale Partners said; “We are delighted to announce the upgrade to both the Robinhood and Duncrue stores following the hugely successful renovation of our Ballymun store. The business of food and drink is constantly evolving and as a business, we need to ensure that we continue to innovate and respond to growing trends that impact our customers’ needs.”

Watch this space, the upgrades are part of an ongoing commitment to deliver refurbishments across all branches nationwide.

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Musgrave unveils new brand identity

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To help celebrate the anniversary of brothers Thomas and Stuart Musgrave launching the business just over 140 years ago we have unveiled a new brand identity. We have a new logo – a modified version of the Musgrave chairman in 1902’s signature – which will now rollout across the entire Musgrave business.

2016 was a milestone year for Musgrave as we celebrated 140 years in business. Our new brand identity is a symbol of Musgrave’s heritage and the pride we share in being a sixth-generation Irish family business. The Musgrave business has been evolving for 140 years – change is part of our DNA.

As we continue to evolve and grow into the future, this new identity will support our ethos of Growing Good Business as we continue to expand our retail, wholesale and export offering.

Musgrave’s Growing Good Business strategy has also seen the company explore new opportunities, including the rollout of Frank & Honest, our new artisan take away coffee brand which has been launched in SuperValu and Centra; the development of a food emporium at Musgrave Marketplace in two locations in Dublin; the launch of Chipmongers, our new foodservice franchise; and export to China through a partnership with Alibaba which has seen Musgrave start to export SuperValu products.

Food retail is our core business and we are focused on strengthening the leadership position of our brands through our food leadership agenda, through investing in digital and by building on the foundation of our success. We have also made great progress in developing new ventures to help the company succeed in an ever more competitive world. The purpose of which is all about growing sustainably into the future for the benefit of partners, colleagues and shareholders.

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SuperValu announce partnership with global animal welfare and autism expert Dr. Temple Grandin

SuperValu, the leading Irish grocery retailer, today announced a partnership with animal behavior specialist and autism spokesperson, Dr. Temple Grandin. Dr. Grandin, who is a designer of livestock handling facilities and a Professor of Animal Science at Colorado State University, is in Ireland to advise SuperValu and its beef suppliers on current best practice in animal welfare. During her visit, Dr. Grandin will also gain insights into some of SuperValu and Centra’s autism initiatives.

Grandin is renowned for her work promoting humane livestock handling processes, having published over 60 peer reviewed scientific papers, and is also noted for inventing the ‘hug box’, a device to calm those on the autism spectrum.  She was the subject of a semi-biographical film and was portrayed on screen by Claire Danes.

As part of her two-day visit, Dr. Grandin will visit farms in Co. Cork and Co. Tipperary to better understand current farm practices and advise on possible improvements  to current standards.  Dr. Grandin will also visit Scally’s SuperValu in Clonakilty, Co. Cork and experience first-hand some of the store’s in-store autism awareness initiatives such as the weekly, ‘autism friendly’ evening and the Autism Lifeskill Friend (ALF) shopping trolley.

Commenting on the new partnership, Martin Kelleher, Managing Director, SuperValu said, “As a world-renowned expert, Dr. Temple Grandin is ideally placed to advise us on animal welfare and best-practice handling approaches. We already place a huge emphasis on striving for the best standards across our supply chain and this partnership adds another string to our bow in terms of ensuring that our customers will always be guaranteed the best quality food when they shop with us.  At the same time, we’re also delighted to showcase the autism initiatives that our retailers have taken the industry lead with to ensure the best in-store experience for our customers.

Dr. Temple Grandin added, “Gentle handling of animals in well-designed facilities minimises stress levels, improves efficiency and maintains good meat quality. Animal environments should activate their positive emotions as much as possible, and minimise negative emotions. SuperValu and Centra already have robust animal welfare policies in place, however I look forward to working with them to further develop these policies and ensure that standards are maintained or exceeded.”

SuperValu serves over 2.6 million customers every week and has 219 stores nationwide. Together with its retail partners, SuperValu employs approximately 14,500 colleagues, making it one of the State’s largest private sector employers. 75% of everything on SuperValu’s shelves is sourced in Ireland. SuperValu continues to source locally wherever possible which helps to sustain 30,000 jobs in the Irish economy.

Centra is Ireland’s number one convenience retailer, with over 450 stores, Centra employs almost 11,000 people and serves over three million customers per week. Centra invests more than €240 million in local communities per annum, which is the equivalent of €4.5 million per week through a combination of payments to local suppliers, acquisition of local business services, wages, charitable donations and local sponsorships.

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Centra’s New & Improved Bakery Range Rises to the Occasion

Centra ambassador Pippa O’Connor and pastry expert Paul Kelly were on hand today to launch Centra’s new and improved bakery range which has stripped out artificial flavours and colours, using wholesome Irish products wherever possible. 

Centra’s new and improved bakery range has stripped out artificial flavours and colours, using wholesome Irish products wherever possible. Centra’s new range is available to grab when on the go in your nearby convenience store, helping you make the most of your day. With only great taste in mind, Centra are going back to basics using natural and wholesome ingredients to bring you quality bakery products throughout the day. Centra are keeping the ingredients simple, with the new range free from hydrogenated fats, as well as artificial colours and flavours.

Centra’s enriched variety of breads include an old style cob, batch loaf and 100% wholemeal stoneground soda made with Irish buttermilk. Fresh from the ovens every day, Centra’s new scone recipe is all about tradition using store cupboard ingredients and made with real Irish butter and a whole egg.

New arrivals include the Irish made high fibre seed and carrot bread, which is packed with multi-grain fibre, wholesome seeds and carrots. Centra’s tomato and olive focaccia is topped with tomatoes, black olives, rosemary, pesto and sprinkled with olive oil – and made in Ireland too. If you are looking for an alternative to the demi baguette, Centra’s new rustic giotto is a stone baked crusty roll made with a traditional Italian recipe.

When conquering the afternoon slump, pop in to Centra for the perfect partner to your cup of tea. For the chocolate lovers, look no further than the new raspberry and amaretti chocolate brownie or the rich rocky road biscuit slice, both made in Ireland using the finest Belgian chocolate. Satisfy your morning munchies with a delightfully moist mixed berry and granola yogurt muffin.

Centra Ambassador Pippa O’Connor said; “Centra’s new bakery range is perfect for someone like me; constantly on the go with little or no time to bake from scratch, but isn’t willing to compromise on quality or taste! It’s so handy to be able to pick up wholesome bread and a little sweet treat when on the go, that you know is of good quality and freshly baked each day. It saves time, its hassle free and helps me get on with my typically hectic day.”

So whether it’s your morning croissant, a crusty cob for lunch or a chocolate ganache muffin for that mid-afternoon energy lapse then Centra have you covered with quality options right throughout the day.

For more information on Centra’s new bakery range go to www.centra.ie or go to your nearest Centra store.

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Musgrave NI retailers are a knockout at annual awards

THREE local stores from the SuperValu, Centra and Mace retail brands have claimed the prestigious title of ‘Store of the Year’ at Musgrave NI’s annual awards event recently at the Slieve Donard Resort & Spa, Newcastle.
Carl Frampton’s coach and Centra Ambassador Shane McGuigan, was on hand to congratulate Barbican Newcastle on winning the SuperValu ‘Store of the Year’ award, McGoveran’s Cathedral Quarter on winning the Centra ‘Store of the Year’ award and Collingwood’s Aghalee on winning the Mace ‘Store of the Year’ award.

The evening, hosted by TV personality Claire McCollum also saw Boyd’s Centra Junction One pick up the ‘Newcomer of the Year’ award, sponsored by Total Produce.

SuperValu Portstewart was awarded SuperValu Company Owned Store of the Year, sponsored by SCA Hygiene and Centra Portglenone was awarded Centra Company Owned Store of the year, sponsored by Tayto.

SuperValu Limavady won Action Cancer Fundraising Store of the Year for a fourth consecutive year while Duffy’s Mace Killough picked up NI Chest, Heart and Stroke Fundraising Store of the Year.

Musgrave NI organises the Gala Ball event each year for its 230 independent retailers in Northern Ireland across the SuperValu, Centra and Mace brands and finalists were selected following several rounds of performance and standards audits.

Finalists in the Mace and Centra retail brands went head to head on the night competing to win Gold in each of their categories, while SuperValu competed for Highly Commended before the coveted ‘Store of the Year’ titles, sponsored by Kerry Foods, Coca Cola HBC Ireland and Northern Ireland and Irwin’s Bakery.

Musgrave NI Managing Director, Michael McCormack, said: “Congratulations to all of our 2017 winners – the Store of the Year awards allows us to recognise our retailers who provide outstanding standards in customer service and retail excellence and are driving their brands forward on a daily basis.

The recipients of these prestigious accolades are excelling in the independent retailing market and have embraced the future of retailing across our three brands, SuperValu, Centra and Mace’’ he added.

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SuperValu’s Home Truths Report III reveals increased appetite for cooking from scratch and food inspiration

Pictured at the launch of SuperValu’s ‘Let’s Get Ireland Cooking’ campaign and the third annual Home Truths Report are new ambassador Bressie and Dr Mary McCreery, consultant dietician nutritionist.

The third annual SuperValu Home Truths Report released on Wednesday last shows a shift in attitudes to cooking from scratch and a great appetite for food inspiration; with increases in people cooking more from scratch and Sunday roasts still high on the weekly menu and family get togethers.

Time, lack of cooking skills and inspiration have been cited as the main impediments since our first report three years ago, but there is clear evidence now that the dial is moving in the right direction. Surprisingly while low, 13% still believe it is “too expensive to cook from scratch”, despite clear evidence that cooking meals from fresh quality ingredients from scratch is better value than the more expensive options (like ordering takeaways) and undoubtedly healthier.

The SuperValu Home Truths III Report, which was developed in conjunction with Dr. Mary McCreery, consultant dietician nutritionist at Blackrock Clinic, Dublin, is an in-depth, annual report. It was carried out by RED C with a random representative of over 1,000 adults aged 18+ in late February 2017.

Who’s cooking from scratch?

Nearly 9 out of 10 (87%) adults cook one meal at home from scratch, at least 5 times a week, an increase of 3% on last year, with breakfast cooking becoming more popular especially with younger consumers; 67% of 18-24 year olds now cooking breakfast 5 times a week, up from 42% last year.

There has also been a discernible shift in attitudes towards scratch cooking, with adults offering fewer excuses than before. Last year, nearly half of all 18-24 year old’s (49%) admitted they didn’t cook from scratch because they were lazy, today only 37% say that’s the case. Lack of inspiration is becoming less of an excuse too, as people are becoming more inspired about cooking, only 12% now feel it’s an excuse compared to 19% last year.

But take-aways aren’t going away; the report shows an increase in take-away meals and visits to fast food restaurant both up 5% a week, compared to last year.

Awareness of, and views on, the new Food Pyramid

Half of adults are aware of the Dept. of Health’s new Food Pyramid (rising to 63% of AB’s and 60% of women aged 25-44) and, while 1 in 10 has a detailed understanding of it, another 1 in 10 had never heard of it. Almost 9 out of 10 adults feel they should make “any changes” having seen the food pyramid, most saying they need to eat more fruit and vegetables and cut back on treats, both in their own and their children’s diets.

Children’s portion sizes come under the spotlight with the revelation that 41% of parents give their children the same size meals as they have, with only 11% of parents giving them a portion that is “a lot smaller” for breakfast, lunch and /or dinner. Encouraging healthy eating and getting children cooking at home remains relatively the same with 58% of parents only sometimes including their children when cooking whilst there’s been an increase (23%) of parents who rarely include their children vs 19% in 2016.

Regular family meal occasions around Ireland

People are getting together more as a family around meal times – more than 2 in 5 (45%) have a weekly Sunday Roast, up 3% while there is also a rise in those having a family meal on a weekly basis, up 8 per cent on 12 months ago, 94% of those with dependent children will regularly have a family meal, up 5% and 77% of older adults (aged 65+) have Sunday Roasts regularly, up 24% on last year.

Commenting on the results of the Home Truths III Report, Martin Kelleher, Managing Director at SuperValu said today: “It’s really heartening to see the results of our third Home Truths Report demonstrating that the work we have been doing over the past two years in providing inspiration and creating an awareness of the benefits of cooking from scratch has made a difference. I am encouraged that the dial has shifted and shoppers are trying to cook more at home. They understand that eating good wholesome food is good for their health and a super way of the family connecting together over mealtimes.”

He continued: “It’s important to ensure the next generation is healthier than the last and that’s why at SuperValu we are on a mission to Get Ireland Cooking; three years ago, we called on everyone to cook just one more meal from scratch at home every week – and they are now doing that. With Let’s Get Ireland cooking we have been all around Ireland, providing food inspiration ideas, simple advice on cooking skills, and with our ambassadors showing people how to cook simple, healthy meals. We know that lack of cooking skills is a real impediment, especially for the younger generation and we want to address that.

Martin added: “The new Food Pyramid provides everyone with pause for thought – an opportunity to reassess the changes needed in everyone’s diet – and their children’s – to ensure they have a balanced, healthy diet. Getting children involved in cooking and being mindful of their portion sizes will help demystify the pyramid and make it something everyone in the family can get behind, by setting personal targets and goals, for example.

Commenting on the SuperValu Home Truths III Report, Dr. Mary McCreery, said today: “It’s really encouraging to see more people cooking good, wholesome food from scratch and that time isn’t such a barrier, as people become more equipped in their cooking skills and routines. Planning meals in advance and buying fresh food not only benefits your health; it also is less expensive than any of the other, less healthy options.

Mary continued: “The new food pyramid gives everyone an opportunity to see what elements of their diet need to change, to ensure that they are getting the right balance of all nutrients, in the right proportion and size, for optimum physical and mental health.

On the back of the Home Truths Report III released today, SuperValu has launched “Let’s get Ireland Cooking” which is a continuation of its campaign to ensure wholesome, delicious food is central to the health and wellness of the next generation & by providing a greater understanding of what really constitutes nutritious healthy meals. Central to the campaign is Ireland’s new food pyramid, simple messages that everyone can take on board to achieve a more balanced diet. SuperValu also unveiled their new Let’s Get Ireland Cooking ambassador line up today – Kevin Dundon, Martin Shanahan, Sharon Hearne Smith, The Happy Pear, Michael O’Meara, Bressie and blogger, Mummy Cooks.

REPORT HIGHLIGHTS

  • Almost 9 out of 10 of us (87%) are cooking at least one meal at home from scratch five times a week, up 3% from this time last year, with breakfast the main driver and small increases in lunch and dinner, which is encouraging.
  • While time remains the main impediment, the report shows people are less likely now to blame laziness (down from 25% last year to 17% this year) or lack of inspiration.
  • Half of adults have heard of the new food pyramid, 1 in 10 have a detailed understanding of it, while 1 in 10 had never heard of it. A staggering 9 out of 10 adults feel they should amend their diet, based on the new pyramid, and similarly their children’s diet;
  • The report has interesting insights into children’s portion sizes; with over half of parents giving their under 16 children meals that are the same size or bigger than their own – while only 11% of parents give their child a portion that is ‘a lot smaller’ than theirs for either breakfast, lunch and/or dinner.
  • Involvement of children in cooking has relatively remained the same with only 58% of parents sometimes involving their children in cooking.
  • The weekly Sunday roast is on the increase this year too, up 3% on last year to 45%;
  • Take-away meals remain very popular, especially with younger adults. More adults are eating take-away dinners and eating in fast food restaurants, both seeing a 5% increase, compared to 2016.
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Coeliac Society launches Gluten Free Promise initiative for retailers

Pictured today at the launch of the Coeliac Society of Ireland’s Coeliac Awareness Week is Fergal O’Sullivan, CEO of the Coeliac Society of Ireland and James Bruen, SuperValu.

The Coeliac Society of Ireland are calling on Irish supermarkets to sign up to their gluten-free promise and commit to stocking a minimum of eight staple food products that are gluten-free, all year round. The Society are making the call ahead of Coeliac Awareness Week, which is taking place nationwide between 8th and 15th May.

Coeliac Awareness Week is sponsored by Ireland’s leading grocery retailer, SuperValu, who are the first to commit to the Society’s Gluten Free Promise.

Commenting at the launch, Fergal O’Sullivan, CEO of the Coeliac Society, said: “There is a lot confusion among the public about coeliac disease, what its symptoms are, and its seriousness. The only treatment is to follow a gluten-free diet. When it comes to food shopping, many people with coeliac disease have difficulties searching for basic gluten-free essentials and often have to visit more than one supermarket. This Coeliac Awareness Week, we’re calling on supermarkets to help people with coeliac disease to manage their gluten-free diet with ease by stocking at least eight staple gluten-free food products in their stores.

“This will have an enormous impact on the lives of those living with coeliac disease. Instead of having to shop around to various supermarkets to purchase their food essentials such as bread and pasta, they will now be able to buy their staple items in the one shop, which will save them time and hassle, as well as encouraging them to do their entire weekly shop in supermarkets who have signed up to the Gluten Free Promise.”

Also at the launch of Coeliac Awareness Week was James Bruen, Health & Wellness Trading Manager, SuperValu, who said, “At SuperValu, we are committed to ensuring all of our customers’ needs are met, including those with coeliac disease. We have committed to provide at least eight staple food products that are gluten-free, to ensure our customers with coeliac disease have choices available to them. We’re delighted to be sponsoring this year’s Coeliac Awareness Week to help to raise awareness of coeliac disease and to be able to show people with coeliac disease that there are hundreds of gluten-free products available to them in store – their lifestyle and eating habits do not need to be restricted.”

During Awareness Week, the Coeliac Society will be highlighting the fact that coeliac disease can occur at any stage in life, and is a life-long condition. Coeliac disease affects an estimated one in every 100 people in Ireland.

Commenting further, Mr. O’Sullivan said: “Coeliac disease can affect anyone at any stage of their life, and once you are diagnosed as coeliac, it’s a life-long condition for which there is no cure. The only treatment is to follow a gluten-free diet, and we hope that supermarkets nationwide join our Gluten Free Promise so that people living with coeliac disease will be able to continue to lead healthy, active and fulfilling lives, unrestricted by their dietary requirements.”

What is Coeliac Disease?

Coeliac disease is an auto-immune disease that prevents those affected from digesting gluten, a protein found in wheat, barley and rye. The disease can manifest itself at any stage in a person’s lifetime, with symptoms including abdominal pain, recurring mouth-ulcers, weight-loss, vomiting and diarrhoea. It is estimated to affect 47,500 people in Ireland.

For the full programme of events for Coeliac Awareness Week 2017, visit: www.coeliac.ie and www.supervalu.ie

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